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blueberry

Mrs. Minty summed up the current feeling perfectly a few days ago: “I am sick of treats.” While the homemade candy and cookies we have been eating all December were delicious, the feeling around here is that it’s time to get back to real food. I wanted to make something with a little fibre and nutrition in them, but still sweet enough to satisfy my over-stimulated sweet tooth.

Perfect for breakfast, or smeared with peanut butter as an afternoon snack. Light enough to feel like an easy start for anyone who has resolved to eat healthier in 2013.

Sorta-healthy blueberry muffins – by Agent Minty, very loosely based on the Reduced-Fat muffins in Joy of Cooking

Makes 12 medium muffins

Pro tip: when making low-fat muffins, don’t use paper liners or the cooled muffins will stick to the liners and break apart when you try to unwrap them. Just bake them straight in the (well-sprayed) pan.

Ingredients:

2 cups flour of your choice

6 Tbsp white sugar

4 tsp baking powder

1/4 tsp baking soda

3 Tbsp ground flax

pinch of salt

1 egg replacer whisked well into 1/4 cup water

1 Tbsp melted margarine

1 Tbsp melted coconut oil

2 tsp olive oil

1 cup plus 2 Tbsp almond milk

1 tsp vanilla

3/4 cup frozen blueberries (I like wild blueberries as they are smaller and distribute more evenly)